Homemade Ravioli

Serves 4-6. Place dry ingredients in food processor with dough blade. Whirl once or twice to mix. Add remaining ingredients and mix for 2 minutes. Allow dough to rest for 1 hour. If kneading by hand, knead 3-5 minutes until nice and soft. Filling #1: 1 cup spinach (steamed, chopped, or frozen - drain and squeeze out all liquid) 1/2 cup ricotta or mozzarella cheese 1/2 tsp. minced garlic clove 1 tbsp. onion 1 tsp. Italian sald dressing 1 tbsp. chopped olives 1/2 tbsp. egg repalcer 1/4 cup mushrooms Briefly blend. Filling #2: 1 cup finely grated zucchini 1/2 cup finely grateed carrots 1/3 cup mozzarella cheese 1/2 tsp. basil 1/2 tsp. marjoram 1/4 tsp. salt 1/8 tsp. black pepper 1/2 tbsp. egg replacer Briefly blend: Roll dough out 1/8 inch thick on floured counter. Using a pastry wheel or knife, cut dough into 2" squares. On every square, place 1 tablespoon of filling. Place plain square on top of filling. Use a fork to seal edges and crimp on all sides. Place in low biling water over medium heat. Cook 15-20 minutes. Remove with slotted spoon. Serve with your favorite marinara sauce or sprinkled with olive oil, lemon juce, and fresh grated parmesan cheese.